The more J and I cook at home, the more we find amazing recipes of meals we once thought were super complicated and therefore only available in a restaurant. Pho is one of those dishes. With the complexly deep flavors and food coma-inducing warmth, we were sure we couldn’t make it in our own kitchen. We were so wrong. J found this recipe from Sarcastic Cooking (love!) and it was dead on. We adjusted a few things to our taste and suggest you do too.
This makes a lot. Enough for three of us to have two large bowls each and quite a bit leftover. It’s in the freezer waiting for one of those cold, rainy late fall days when soup sounds best. I love this dish. I couldn’t eat it fast enough.
Homemade Beef Pho
The secret behind good Mongolian Beef is apparently a super heated wok to caramelize the beef. While we can’t recreate a super heated wok, J came very close to mimicking the flavors modifying this recipe from Big Oven using brown sugar.
lbs Flank Steak cut into strips
1/3 cup Cornstarch
1/4 cup Vegetable oil
1 bunch Green onion, sliced
1 tbs Vegetable oil
1 tbs Ginger, minced
3 tbs Garlic, minced
1/2 teaspoon Red pepper flakes
1/2 cup Soy sauce
1/2 cup water
1/2 cup Brown sugar
Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes. In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to burn. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat. Heat 1/4 cup of oil in wok or large skillet. When oil is hot, add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.
This rivals the best restaurant prepared Mongolian Beef. Fair warning, though, if you do have left overs, the cornstarch will make the gravy congeal in the container. It’s still tasty the next day, just with thicker sauce.
Our culinary tour through Asia continues with this dish. Easy enough for a weeknight meal, there was more than enough left for lunch the next day.
1 lb Flank steak diagonally cut (we used flat iron steak because the local grocery was out of flank)
For the marinade:
1/4 cup Soy sauce
2 tablespoons Dry sherry
1 teaspoon Sugar
2 teaspoon Cornstarch
1/4 cup Water
2 tablespoons Vegetable oil
4 Garlic cloves, chopped
2 teaspoons Ginger root peeled, grated (we used a little more)
2 Scallions chopped
2 tablespoons Vegetable oil
1 large Onion, cut into squares
2 Green peppers, cut into squares (we used a red one we had on hand and needed to eat)
Marinate steak for at least 15 minutes, longer is better. Add oil to hot wok. Stir fry garlic, ginger and scallions for 30 seconds. With a slotted spoon to reserve the marinade, remove half of the meat and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. In the same wok, add oil and stir fry the onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly (about 5 minutes).
The right blend of savory and sweet, this dish is lovely with a side of jasmine rice.
Modified from this recipe on Big Oven.
This is simple flavorful and super easy to make.
Flank Steak, sliced against the grain
1 cup broccoli
1 medium onion, sliced
2 red peppers, sliced
1/4 cup soy sauce
3 garlic cloves, minced
splash lemon juice (to taste)
splash rice wine vinegar (to taste)
1 tbs vodka (optional)
1 tbs Sriracha sauce (optional)
1 tbs peanut oil
Mix the soy sauce, garlic, lemon juice, rice wine vinegar, Sriracha sauce and vodka in a small dish. Wisk together to combine. Pour about half over the sliced flank steak. Let marinate at least an hour.
Heat oil over medium-high heat. Sautee the onion. Add the flank steak and marinade. Cook until desired doneness. Add the broccoli and red pepper. Sautee about 3 minutes. Pour the remaining marinade over the dish and stir to combine. Let cook down another 2 to 3 minutes. Serve over rice.
The vodka makes the meat super tender and the Sriracha sauce adds a bit of heat. This is a staple in our house, especially when we aren’t feeling very creative. If you change the marinade, add honey for example, the entire flavor profile changes, so it is like a whole new dish!